Fava beans are fairly new for us; we’ve been growing them off and on, but never really processed many for cooking. After trying once to peel the fussy little beans and getting a tiny bit of bean puree, it just seemed like too much work.
But this year we grew Broad Windsor (from Territorial seed), which produces really enormous beans, cutting down the work significantly. They say “quarter sized” and while I’m not sure if that’s quite true, the beans are much thicker than a quarter.
They were very easy to grow; just stuck seeds in the ground in fall, and weeded a couple of times. Only planted a small patch, less than 3′ by 5′.
A hailstorm in May caused them to lie down, but didn’t bother them particularly, though it did cause the patch up to take up quite a lot more space. I had to tie them up so I could reach the back of the bed; the main path is overgrown with borage, which I’m leaving for the bees.
After the tomatoes and peppers are planted, I’m not as busy, so I’ve had time to pick favas. So far we’ve got 15 pounds of pods but there’s at least 10 pounds more left.
To prepare fava beans, you shell them like peas.
Then blanch briefly – I blanching in boiling water for 1 minute, then put in cold water to stop the cooking. Then peel the skins from each and every bean – but after blanching, the skins just pop off.
My favas may be older and/or have thicker skins, but I’ve been piercing the skin with my thumbnail before squeezing out the bean. It’s a lot of repetitive work, but not unpleasant; it’s rather like knitting.
The peeled beans are beautiful, bright green, and tender; they have a fresh flavor, a little pea-like but more savory than sweet. You can see in the picture the big container of discarded empty peels and the smaller container of vivid green favas, ready to cook.
By my calculations – which don’t entirely agree with the internets – 10 pounds of fava bean pods would yield about 4 pounds of shelled beans and about 2.5 founds of peeled and ready to eat beans, maybe 7 cups.
I’ve been looking around the web for fava recipes, but it doesn’t seem to be that challenging to cook with them.
There’s the Alice Water’s puree where you simmer the favas with garlic, rosemary, olive oil, salt and pepper, then puree; it is delicious. But a regular hummus is also delicious.
We added them into a sauteed with vegetables and served with pasta.
I really think you could just put them in anything and they would be pretty and tasty and nutritious. And from what I understand they freeze well. We’ve had so much that I’ve been freezing the peeled beans.
It’s so much fun to find a new vegetable that’s tasty, easy to grow, and doesn’t ripens when we have no time to care! Not that there isn’t food out there – there are snow peas, a little broccoli, and lettuce, the cabbages are heading and the beets are nearly eating size.